I have to make various types of wraps for 100 people. I have made them before, but on a much smaller scale. Some people call this type of tray a lavash tray; however, I am not using lavash bread. I am using a standard 12" flour tortilla wrap. I will be cutting the wraps into 1-2 inch pieces and (hopefully) artfully arranging them. Since I've never done this large of a job before, I'd love some tips on how to make it easier/faster. I've never been sure how to properly roll up a wrap for this type of application, nor how to get it to stick together. In the past I have discarded the ends, but if there's a way to save them and make them look like the other pieces, that'd be great. Additionally, I won't be putting any condiments on the wraps, just lettuce, deli meat, and cheese. Thanks in advance!
3 Comments
Also, make sure that the lettuce is inside the meat or cheese--what I mean is, make sure the moist deli meat is the first layer of filling, because that will make them easier to hold together--that will stick better as you roll it to the tortilla than lettuce will.
And put toothpicks in the roll before cutting, and chill a bit before cutting with that sharp knife, too.
